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Leg of Lamb on the grill

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    Leg of Lamb on the grill

    Wish I had one cooking right now so I could take and post pictures...I'll do that the next time lamb is on sale.

    It's one of those things you either love or hate with no in between. I'm a lover and I found my favorite way to make it:
    • Take a 6lb (or so) bone in leg and trim the fatty parts off...not all, fat is flavor!
    • Cut slits in the large muscle groups large enough to fit garlic cloves. I use 6-8 cloves...yummy!
    • Season with Kosher salt and dried oregano, about 2 Tbsp each.
    • Place lamb in a large zip lock bag and add enough olive oil (I use Greek EVOO keeping with the theme) to coat the whole leg and a little extra. Squish around so everything is mixed.
    • Refrigerate overnight and take it out about an hour before you put it on the grill.
    • With the grill set up for the 2 zone indirect method and running around 300 to 325, put the lamb on and walk away for 2 hours.
    • Check the temp of the meat and the grill. Add fuel if needed (I use a full chimney and that does the trick).
    • I cook the lamb to 130F and remove it and wrap in foil.
    • Carve when ready and enjoy!


    #2
    Love lamb. Dad BBQ'd A LOT of sheep back home.

    Comment


      #3
      Sounds like a great recipe. I Will certainly try it. A very good friend from New Zealand taught me a great lamb BBQ for the time when you cant wait 24 hours. Bone it out (butterfly style), and marinade in a zip lock bag for 1 hour with yogurt, cumin, lemon and garlic. 40 mins on low heat, crispy on the outside, just warmed on the inside.

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      • Dewesq55
        Dewesq55 commented
        Editing a comment
        I have done butterflied LOL on the grill a couple of times for Easter. #1 has a recipe somewhere and it always comes out nice. Direct heat but not Warp 10. We like the supposedly gamier tasting New Zealand lamb we get at ShopRite.

        DEW

      #4
      Originally posted by London View Post
      Sounds like a great recipe. I Will certainly try it. A very good friend from New Zealand taught me a great lamb BBQ for the time when you cant wait 24 hours. Bone it out (butterfly style), and marinade in a zip lock bag for 1 hour with yogurt, cumin, lemon and garlic. 40 mins on low heat, crispy on the outside, just warmed on the inside.
      Cumin and lamb??? Wow, THAT sounds like a combo I need to try! Thanks for the recipe!

      Comment

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